Genskab El Bullis fantastiske univers i dit eget køkken!Vi har de berømmede ingredienser, der var med til at gøre El Bulli til Verdens bedste restaurant. Lav ’kaviar’ eller andre sjove typer sfære i køkkenet. Vi har startkits.
Calcium salt in high concentration and easily soluble. Used with Algin when making spherification.
Extracted from algae. Has an ability to gel with calcium. If you dissolve Algin in a liquid and immerse it in Calcic, a thin gelatin is formed around the liquid. These are called spheres or spheres. Can also be used for fake caviar.
A natural soybean lecithin-based fabric that makes it possible to make foam of juice or other water-like agents.
Dissolves in cold liquid and whisk up. Also, emulsifies impossible sauces.
Sodium citrate. Extracted from citrus fruits and commonly used in the food industry to prevent the oxidation of vegetables and fruits.
It has an ability to reduce acid in the food and is needed to make spheres of high acidity.
Dissolves easily and reacts quickly.
500g. Agar is extracted from red algae or seaweed and is used as a gelling agent. Can be used where you do not want animal-produced thickener. Also available for gel spaghetti. Can maintain shape up to 80 degrees
Xantana is extracted from a fermentation of cereal starch with a bacterium (Xanthomonas campestris) found in cabbage. The result is a rubber with amazing thickening capabilities. It also has a remarkable potential as a "retainer", which means that it can retain an item at a given level in a liquid without sinking. It can also retain carbon dioxide.
Powdered. Soluble cold and hot. It can thicken alcohol. It is extremely resistant to freezing and thawing. Although it gets heated, it does not lose its thickening effect. Shake slowly and let it stand by itself and absorb liquid.
Procedure: Dissolve in aqueous medium 1-4 g / L with a rod blender.Both cold and hot soluble. High thickening suspension capability.Limited use in food. Maximum dose. in certain foods: 10 g / kg.
Suitable for ice cream, cakes, confectionery
Made from the bacterium Sphingomonas elodea. Gellan makes a solid gel which can be cut even at 90 degrees.
Fine powder. Lose its effect on contact with saline solutions.
Gelatin extracted from cellulose from vegetables. Unlike other gelling agents, Metil (with a methylcellulose base) first becomes jelly when heated. When it is cold, it behaves as a smoother. There are many variations of viscosity in the case of methyl cellulose and it affects the final result of gelification. Metil has often been chosen because of its gelation force and reactivity.
Powdered. Must be mixed while it is cold. Shake vigorously and allow to rest in the refrigerator until it reaches 4 ° C to make it moist. Then, it should be heated to 55 ° C. Once the product has cooled down, it loses its gelation capacity and becomes liquid.
Fun bubbling and tingling effect. Can be eaten as they are, encased in chocolate or caramel. Grind them into powder and add to ice and sorbet.
Elongated granules with a neutral taste.